Lemongrass Roast Chicken

Lemongrass Roast Chicken
Photo by Alan Richardson

Ingredients

  • 2 Thai bird chiles or other hot fresh chiles, cored and seeded
  • 1 Tbs. vegetable oil
  • 2 Tbs. fresh lime juice, with pulp
  • 1 Tbs. crushed red pepper flakes
  • 1 Tbs. soy sauce
  • ¼ cup water
  • 4 Tbs. granulated sugar
  • + 12 more ingredients
    • 1-½ tsp. kosher salt
    • 2 cloves garlic
    • 4-½ tsp. fish sauce
    • ¼ cup fish sauce
    • 2 Tbs. finely chopped fresh cilantro
    • 2 Tbs. finely chopped fresh ginger
    • 1 Tbs. finely chopped garlic
    • 1 tsp. chile paste
    • 1 whole chicken (3 to 4 lb.), rinsed and patted dry
    • ½ cup finely chopped lemongrass (3 or 4 stalks)
    • 2 Tbs. finely chopped shallots
    • 2 Tbs. granulated sugar

In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess mari...

View full recipe at Fine Cooking

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